Manufacturing method of sweet sorghum yokan having antioxidant function and sorghum yokan thereof

摘要

The present invention relates to a method for producing millet yanggaeng for dessert with antioxidant function, and to a cane yokan for dessert. Raw material preparation step (S1) of washing and drying sorghum and pork potatoes in order to extend the shelf life and to enhance the natural antioxidant function of the raw material without any objection as well as ease of storage; After mixing the prepared sorghum and pork potatoes, heating in a cast iron cauldron at a temperature of 120 to 125° C. for 4 to 5 hours to prepare a primary extract (S2); After washing the sorghum, roasting it in a cast iron cauldron, heating it at a temperature of 100 to 115° C. for 1.5 to 2 hours, separating and filtering the extract and ingredients, then 60 to 64 wt% of the separated millet and 36 to 40 wt. of rice % in a cast iron cauldron and heating at a temperature of 113 to 119° C. for 2 to 3 hours to prepare rice in resin (S3); preparing sorghum sikhye by adding barley malt to the resin in the rice and heating and fermenting it for 6-7 hours at a temperature of 120-125°C (S4); After mixing the primary extract in step S2 and sorghum sikhye in step S4, filtration to increase natural sugar content to prepare a secondary extract (S5); Heating the secondary extract in a cast iron cauldron at a temperature of 127 to 132° C. for 7 to 8 hours to prepare a water bath (S6); and mixing agar and sorghum powder in the sorghum tank and fermenting it to prepare sorghum yanggaeng (S7).